Carrot and zucchini 'noodles'

Chef Robert Cassar's light and flavourful pasta alternative consists of spiralised carrots and zucchini tossed on broad bean pure 

Recipe: Chef Robert Cassar
Recipe: Chef Robert Cassar

Serves 1


  • 2 carrots, peeled
  • 2 zucchini, washed, dried and spiralised
  • 6 local plum tomatoes
  • 1 onion
  • 2 cloves garlic
  • 150 ml (local) broad bean pure
  • Grated cheese

For broad bean pure

  • Broad beans
  • Chardonnay vinegar
  • Water
  • ½ juice of a lemon
  • Salt


  1. Heat olive oil in a nonstick skillet over medium heat and add onions and garlic.
  2. Add the spiralised zucchini and carrots and cook, tossing often, untl slightly softened.
  3. Add tomatoes and cook for 15 minutes.

The broad bean pure

  1. Blanche broad beans for approximately 3 mins and drain.
  2. Immediately place in ice cold water to bring down temperature.
  3. Peel the beans and add to blender together with a few drops of Chardonnay vinegar, water, lemon juice and salt.